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Recipes with peaches

Whether caramelised in a tarte Tartin, paired with slow-roasted pork on top of pizza or tossed through salads, this sweet stone fruit is an excellent addition to summer cooking.

Black Star Pastry to open in Carlton, Melbourne

Instagram’s most famous cake, plus a few other sweet hits, is heading south.

Knives and Ink chef tattoos

What is it about chefs and tattoos? A new book asks the inked to answer for themselves.

Ben Shewry's favourite souvlaki restaurant in Melbourne Kalimera Souvlaki Art

Attica’s chef isn’t happiest when eating soils or smears on his days off, it’s souvlaki. We follow him to his favourite spot.

Seabourn Encore luxury cruise ship

Australia is about to get its first glimpse of Seabourn Encore, a glamorous new addition to the Seabourn fleet.

Berry recipes

Whether it's raspberries paired with chocolate in a layer cake, or blueberries with lemon in a tart; berries are a welcome addition to any dessert. Here are delicious recipes with berries.

Coconut crab and green mango salad

"This salad bursts with fresh, vibrant flavours and became a signature on my Paramount menus," says Christine Manfield. "I capitalised on using green mangoes in many dishes as they became more widely available. Blue swimmer crabs from South Australia have the most delicious sweet meat. It's best to buy them whole, cook them yourself and carefully pick the meat from the shell - a tedious task but it gives the best flavour. This entree also works well with spanner crab meat (you can buy this in packs ready cooked from reliable fishmongers). The sweetness of the crab, the richness of the fresh coconut and the sourness of green mango make a wonderful partnership. It's all about harmony on the palate and using the very best produce."

Light and healthy recipes

With fresh ingredients and lots of spices, these light and healthy recipes are perfect for summer.

Baked sweetcorn cream, caramel corn and toasted milk


"Corn isn't a commonly used ingredient in dessert, but picked and used before the natural sugars turn into starch, it's incredibly sweet," says Quade. "It lends itself well to the flavour of the baked cream and the toasted bittersweetness of the caramel corn."

You'll need

40 gm milk powder   Baked sweetcorn cream Kernels from 8 corn cobs 150 gm egg yolks (about 7) 100 gm caster sugar 250 gm thickened cream 5 gm gelatine leaves, softened in cold water for 5 minutes   Caramel corn 2 tsp sunflower oil 60 gm popping corn 110 gm (½ cup) caster sugar

Method

  • 01
  • Preheat oven to 200C. For baked sweetcorn cream, juice corn kernels in a juicer or process in a food processor and pass through a fine sieve, pressing on solids to extract all liquid to yield 250ml juice. Set aside. Whisk yolks and sugar in a large bowl until pale (2-3 minutes), add corn juice and cream, whisking to combine, then pour into a shallow 1-litre baking dish and bake until golden-brown and just set (10-15 minutes). Cool slightly, transfer to a blender, squeeze excess water from gelatine and add to corn mixture. Blend until smooth, then pour into serving bowls or ramekins and refrigerate until lukewarm (10-15 minutes, or longer to serve chilled if you prefer).
  • 02
  • Sieve milk powder over a baking tray lined with baking paper and bake until light golden-brown (8-10 minutes), then set aside.
  • 03
  • For caramel corn, heat oil in a saucepan over high heat, add corn, cover with a tight lid and cook, gently shaking pan occasionally, until corn stops popping (5-7 minutes). Transfer to a bowl. Stir sugar and 55ml water in a small saucepan over high heat until sugar dissolves, then cook until dark caramel (4-5 minutes). Remove from heat, quickly stir into popcorn to coat, spread on a lightly oiled tray and set aside to cool. Break and crush into irregular pieces, then scatter over corn custard and dust with toasted milk powder to serve.

At A Glance

  • Serves 4 - 6 people
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Recipe collections

Looking for ways to make the most out of seasonal produce? Want to find a recipe perfect for a party? Or just after fresh ideas for dessert? Either way, our recipe collections have you covered.

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At A Glance

  • Serves 4 - 6 people

Featured in

Feb 2015

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